Butternut Squash Soup and Autumn baking blog hop with a giveaway

INGREDIENTS

4 lb

whole butternut squash (about 2 medium or 1 large), halved lengthwise and seeds removed

2 tbsp

olive oil

medium Granny Smith apple

small yellow onion

fresh sage leaves

4 cups

low-sodium chicken broth

1 cup

water

1 tsp

kosher salt, plus more as needed

1/4 tsp

freshly ground black pepper, plus more as needed

1/3 cup

heavy cream